Pumpkin-Pecan Tart

Martha Stewart has done it again!  Loving her recipes lately.  After a long day, I lounged in bed watching her Pumpkin episode.  I fell in love with the tart, because I love brown sugar and pecans.

My alterations included freshly ground nutmeg to the filling. We purchased fresh nutmeg from Penzey’s Spices in Cary Town.  When we went grocery shopping at the Kroger in Cary Town, we purchased our nut meg grater!  Martha had one of those!

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I also did not want to make the crust from scratch.  My husband was all about it, but I saw a frozen pie crust in the freezer and knocked off an hour or so of cooking time.

Pumpkin-Pecan Tart (Click on recipe title to go to Martha Stewart’s webpage where other pumpkin recipes are available, including a pumpkin cheese cake!)

INGREDIENTS

FOR THE CRUST

  • All-purpose flour, for work surface
  • 1/2 recipe Pate Brisee
  • 1 egg white, lightly beaten

FOR THE FILLING:

  • 1 (15-ounce) can pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 2 large eggs, room temperature
  • 1 teaspoon ground cinnamon
  • Pinch of coarse salt

FOR THE TOPPING

  • 3/4 cup light-brown sugar
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • Pinch of coarse salt
  • 4 tablespoon unsalted butter, cut into small cubes and chilled
  • 1 1/2 cups pecan halves

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  • Sweetened whipped cream, for serving

DIRECTIONS

  1. Make the crust: On a lightly floured work surface, roll pate brisee into a 14-inch round. With a dry pastry brush, sweep off excess flour; fit dough into an 11-inch-round tart pan with a removable bottom. Fold edges toward center to reinforce; press into sides of tart pan. Prick bottom of tart shell all over with the tines of a fork. Cover with plastic wrap; chill tart shell until firm, about 30 minutes.

  2. Preheat oven to 375 degrees. Uncover and line chilled tart shell with parchment and fill with pie weights or dried beans. Transfer to oven and bake until crust is set in pan, 30 to 35 minutes. Remove weights and parchment and continue baking until bottom of crust is lightly browned, about 10 minutes. Remove from oven and let cool slightly. Brush crust with egg white and let stand 5 minutes.

  3. Increase oven temperature to 425 degrees.

  4. Make the filling: In a large bowl, whisk together pumpkin, condensed milk, eggs, cinnamon, and salt. Pour filling into cooled tart shell; transfer to oven and bake until slightly set, about 15 minutes.

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  1. Make the topping: Meanwhile, in a large bowl, mix together brown sugar, flour, cinnamon, and salt; using a pastry blender or your hands, mix in butter until mixture is crumbly. Add pecan halves and mix to combine.

  2. Remove tart from oven and reduce temperature to 350 degrees. Sprinkle topping over filling and return tart to oven; bake until topping is dark golden-brown and center is bubbling slightly, 35 to 40 minutes. Let cool. Serve with whipped cream.

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Here it is on a pedestal!  Martha shares that some foods just look better on a fancy pedestal!  The “darkness” is from the brown sugar! Totally yummmmmmmmmmm!

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